Crispy barramundi on top of a delicious silverbeet, lentil and fetta salad is all sorts of yum in our book!

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4

Ingredients

    •    1 tsp fennel seeds
    •    4 barramundi fillets
    •    100g fetta, crumbled
    •    1/4 cup (60ml) olive oil
    •    2 lemons, zested, juiced
    •    1 red onion, thinly sliced
    •    1 tbsp coarsely chopped dill
    •    400g can lentils, rinsed, drained
    •    250g cooked baby beetroot, cut into quarters
    •    1/3 cup (35g) walnuts, toasted, coarsely chopped

Method

1. Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.
2. Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
3. Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
4. Divide the silverbeet mixture and barramundi among serving plates.

This great family recipe is thanks to Taste Recipes at https://www.taste.com.au/recipes/silverbeet-lentil-fetta-salad-barramundi-recipe/96jpguua